I tried culturelle once, and it didn't seem to do anything whatsoever. That's not to say you won't have any reaction to it though. My sensitivities seem to only become heightened and expanded over time. It does get frustrating sometimes.

Some of the symptoms sound familiar to me, but as you noted, we're all different. There may very well be other things you'll react to besides gluten, especially now that you're body has has some time to recover.
Incidentally, some of the things you've stated have me wondering if you might have consumed any alcohol. For anyone who might be unsure, many types of alcohol do contain gluten. But also I've found that even a tiny amount of grain-free alcohol makes my system react badly. That includes vanilla extract and the like. I've read that alcohol in general isn't particularly well-tolerated by those with Celiac, especially while still healing.
Having a meal at a gluten-eating friends house is just asking for trouble IMHO. Even if the food you eat isn't supposed to contain gluten, there are just too many opportunities for cross-contamination to be safe.

If you need it to be dairy-free, one idea I tried which was really tasty was to use pureed coconut instead of cheese. Might sound strange but it really was delicious. Of course, I happen to like coconut quite a bit
There's also spinach lasagna, which gives good flavor and can make up for the absence of meat.

I've made more gluten-free pie crusts than I can count. Seriously. Been playing with flours and ideas quite a bit, and what has held true for pie crust is that no gums or binders will yield the best crusts. Also, a wheat crust is formulated with a considerable amount of fat, because that is what will defeat the gluten from forming long elastic structures. Otherwise you'd have bread dough. Since gluten-free flours do not hold together much on their own, they are on the opposite end of the scale in this regard. That is, rather than having to alter what would ordinarily make bread dough into pie crust dough, gluten-free dough is already a lot closer to being ideal for pie crust. Therefore, it doesn't require nearly as much fat.
I'd say, forget trying to force gluten-free pie dough to behave like wheat dough. But rather, take advantage of the characteristics it tends toward on it's own. Many gluten-free flours produce very good pie crusts, but the methods of working with the dough can be notably different from that of wheat dough.
What I've found for shaping the dough, is that it is quite easy to simply plop the dough in the middle of the pan, and press it out with your fingers. No rolling, plastic wrap or paper required. Only takes a few minutes once you've gotten the hang of it, and it won't stick to your fingers if the dough has been formulated well. The top crust is an altogether different matter however. I've found it easy to make a lattice crust or a crumble topping, but actually haven't tried to roll out a disc of dough to carefully position over a filled pie, as I don't have a roller (yet). Not sure how easily it would separate from the paper or plastic wrap either, which is why I haven't been in any hurry to buy a roller.
I think if you can describe what type of crust you're making, we'd have more applicable ideas for you.

Actually, pea flour is one of my favorites, and it does make good pancakes. I do use the yellow one too However, it also requires more cooking than what is achieved in a pancake. So I get sick on them just the same as other legume flours.
Yeah, sure did try a thinner batter, thicker batter, thinner pancake, thicker pancake, and every other variation I can think of. That's what lead me to the conclusion that the flour just doesn't cook thoroughly.

Thanks. However, since banana holds considerable moisture, it would prevent the flour from being completely cooked. That seems to be what makes me sick afterwards. It seems that most people aren't effected by partially uncooked pancakes though, and so that tells me something about my gut too. I do get decent results the way I make them now. It's just that they turn better with flours which simply don't get fully cooked. So I'm hoping that somehow I can find a way to get them to cook completely, using other flours in addition to buckwheat.

Yes, I've seen this one (or something very much the same) on this forum before, and the sweet potato flour would of course also need to be cooked first. It's not a big deal to do, but it seems to be left out of the directions most of the time. A raw flour/starch simply doesn't thicken nearly as much as a cooked one. Incidentally, from all my experiments with making mayo, lemon juice makes for a stiffer result than vinegar, but of course there is a difference in taste. Some brands of mayo use one of these, while others use both.

Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.

If it turns out to be the egg in mayo that is bothering you, there are egg-free mayo products on the market. One such is called Veganaise. There is also the possibility that the type of oil is the problem. Many mayonnaise products have soy and/or canola, both of which are known to be troublesome to many.
You can also make your own mayo, which is very easy to do. Then you'll know exactly what's in it, and you can experiment with the recipe if you need to. Homemade also costs less.

Yeah, I use legumes in many ways, including similarly to what you describe. However, my experimenting has already shown that such a batter just won't solidify into a pancake. Also, I can't use eggs, which I know does further complicate the matter.
Interesting idea - allowing the batter to sit with acidity. I guess the idea there is to deactivate certain enzymes. I cannot say it won't work, so I'll try it. Thank you.
As for the chia seed gel, I have tried it, but it doesn't seem to really do much for the texture. But that's not the trouble. With or without any gelling agent, gums, or other such ingredients, the legume flours still don't seem to cook fully. I already get decent pancakes using only buckwheat for the flour. But even then, gelling agents and such tend to prevent the flour from cooking completely.
Incidentally, I do use Stevia, and the one I use doesn't have any bitterness that I can tell. Although I've been using it for quite awhile, so perhaps I'm accustomed to it. It does taste different than sugar, but not in a bad way IMHO. I've also found that adding a bit of salt with it greatly improves the taste, without adding saltiness. But I find that I don't really need to sweeten the pancakes anyway.
I'm sure that slightly undercooked flour doesn't pose a problem for persons with a more functional digestive system.

I think that'd be the same as cooking the flour beforehand, which I tried. But making flour out of cooked beans doesn't sound like something particularly easy to do anyway. And again, the texture isn't right if the flour is precooked.

Well, with those rather starchy ingredients, I can't be sure if the xanthan would complicate getting them cooked fully. Starches do tend to cook more quickly compared to most flours. However, perhaps you should try an oil with a higher heat tolerance than olive. I always got sick from pancakes when the oil wasn't heat-stable enough. Coconut oil may be better, or regular butter. There's also macadamia nut oil, expeller pressed rice bran oil, or sunflower/safflower oil. I prefer safflower oil (the high oleic type tolerates heat better).

Well, how about chili, casseroles, hearty stews, pasta dishes, etc. These you can make on the weekend, and freeze in individual portions. Then you just move one to the fridge the night before, so it won't be frozen solid when you need to heat it up.
If you're not into baking bread, and the stuff at your local health foods store doesn't satisfy, then perhaps consider a bread machine. Then you'd also have some sandwich options to choose from.

Follow Us

Like us on Facebook

About Us

Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!